An unusual recipe with a delicious sweet and sour flavour. I’ve adapted this from ‘Table Manners’ by Jessie & Lennie Ware
2 tablespoons capers
1 tin apricots drained or 10 dried apricots
10 prunes, cut in half
2 tablespoons black olives
2 tablespoons fresh oregano or 2 teaspoons dried
1 tablespoon basil leaves, torn
4 bay leaves
4 tablespoons red wine vinegar
2 tablespoons olive oil
Salt and pepper
6 chicken thighs
200ml white wine
2 tablespoons brown sugar
Method:
Place all of the ingredients except the wine and the sugar into a shallow baking dish. Mix well and spread out. Cover and leave in the fridge to marinate for a few hours or overnight.
Preheat the oven Gas Mark 6/Fan 180°C/200°C.
Remove the dish from the fridge and bring up to room temperature for 30 minutes before cooking.
Remove the cover from the dish and pour over the wine and sprinkle over the brown sugar.
Bake for 50 minutes uncovered until the chicken is cooked through.
Thicken the juices if you prefer and serve with rice to absorb all the lovely sauce.